Xcellent Scalloped Eggplant! (Aubergine)

From Southern Living magazine, this is from a family cookbook-From Hundnall Kitchens-by Karen and Bill Hudnall of Paris, Texas. They say this is one of the favorites. Great taken to picnics and potlucks! UPDATE: Due to reviews, I have added some additional spices to this recipe. I hope you enjoy!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 (1 lb)  eggplant, peeled and cut into 1/2-inch cubes
• 1  small onion, grated
• 3  slices  bread, crumbled
• 1⁄2 cup evaporated milk
• 1⁄2 cup green pepper, chopped
• 2 -3  garlic cloves, minced (optional)
• 1  cup sharp cheddar cheese, shredded
• 3  tablespoons butter, melted (or margarine)
• 1  egg, beaten
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1⁄4 cup  cracker crumb
•  paprika

Directions

1. Cook the eggplant and onion in boiling water to cover 5 minutes, or until tender; drain. Add the crumbled bread and next 11 ingredients(through to thyme), stir well.
2. Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika. Bake, uncovered, at 350*F. for 30 to 35 minutes or until lightly browned. Enjoy!
3. Yield: 6 servings.